Bacalà mantecato three ways | Seafood from Norway
A colorful recipe, perfect for all seasons. Franco Favaretto presents us a trio of Bacalà Mantecato. Historic dish in Venetian recipes and absolutely delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fromnorway.com.
Ingredients
- 300 g watered out and cleaned dried cod
- 150 ml olive oil, extra virgin
- 150 ml sunflower oil
- bay leaf
- 1/2 lemon
- salt and pepper
- parsley, fresh
- 1/2 celery
- 1 clove garlic
- 1/2 bell pepper, yellow
- 1/2 bell pepper, red
- gherkins, pickled
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